Stuffed Bell Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
649 kcal
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Course
Main Course
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Cuisine
American
Stuffed Bell Peppers
Description
This recipe begins by blanching the halved and seeded bell peppers in salted boiling water to soften their texture slightly, which helps them bake evenly without becoming mushy. The rice cooks separately until tender then is combined with sautéed onion, browned ground beef, garlic, diced canned tomatoes with juice, ketchup, fresh parsley, and a cup of shredded Monterey Jack cheese. The mixture is seasoned with salt and pepper to taste.
The stuffed peppers are arranged cut-side up and topped with remaining cheese before baking at 350°F. This melts the cheese topping and melds flavors while finishing the peppers' tenderness. The dish balances savory beef flavors with the sweetness of bell peppers and moisture from tomato and ketchup, enhanced by the creamy, mild cheese.
Stuffed peppers make a filling entree with a built-in grain and vegetable component. Their colorful presentation adds appeal. The recipe yields four servings with sizeable peppers, suitable for family dinners. Leftovers can be stored refrigerated and reheated gently. The filling can be made ahead and assembled shortly before baking.
Choosing peppers that stand upright facilitates even cooking and better presentation. If canned tomatoes are drained, reserving some juice keeps filling moist. The recipe scales to larger quantities for more servings.
Ingredients
- 4 large bell pepper 1/2 inch trimmed off the top, stemmed, and seeded (see note 1
- 1/2 cup long-grain white rice
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 pound ground beef
- 3 cloves garlic minced
- 1 (14.5 ounce) can diced tomatoes undrained (see note 2)
- 1/4 cup ketchup
- 2 tablespoons parsley minced, or 2 teaspoons dried, plus more for garnish, fresh
- 1 1/4 cups Monterey jack cheese shredded
- salt freshly ground
- black pepper freshly ground
Instructions
- Adjust an oven rack to the middle position and preheat oven to 350 degrees. In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add the bell peppers and cook until they begin to soften, about 3 minutes.
- Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side down, on a paper-towel lined plate.
- Return the water to a boil. Add the rice and cook uncovered until tender, about 13-15 minutes. Drain thoroughly and transfer to a large bowl.
- Meanwhile, in a 12-inch skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in beef and cook until no longer pink, about 5 minutes, breaking up clumps with a wooden spoon. Stir in the garlic until fragrant, about 30 seconds.
- Transfer beef mixture to the bowl with rice. Add the tomatoes and their juice, ketchup, parsley, and 1 cup of the cheese and stir to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Place the peppers, cut-side up, in a 9 by 9-inch baking dish. Divide the filling evenly among the peppers. Sprinkle them with the remaining 1/4 cup cheese. Bake until the cheese is browned and the filling is heated through, about 30 minutes.
Notes
- Use evenly sized bell peppers that stand upright; trim bottoms if necessary to stabilize.
- If draining canned tomatoes, reserve 1/4 cup of the juice to maintain moist filling.
- Recipe yields four hearty stuffed peppers; scale up for more servings.
- Store leftovers covered in the refrigerator for up to 4 days.
- Make filling a few days ahead, stuff peppers, and refrigerate without cheese topping. Add cheese and bake when ready.
- Bake covered with foil initially, then uncovered to brown cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 649kcal | 32% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 112mg | 37% |
| Sodium | 412mg | 17% |
| Potassium | 815mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 5652IU | 113% |
| Vitamin C | 215mg | 239% |
| Calcium | 315mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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